Altering Fatty Acid Composition for Utilization in Food an Industry for Soybean Oil
2011
Bilyeu, Kristin, USDA/ARS, Plant Genetics Research Unit, University of Missouri, Columbia, MO, USA | Pham, Anh, University of Missouri-Columbia, MO, USA | Grover Shannon, J., University of Missouri-Delta Center, Portageville, MO, USA | Lee, J.D., Kyungpook National University, Daegu, Republic of Korea
The fatty add profile of vegetable oil determines the ultimate utilization that the oil is most suited for in both food applications and for industrial uses. We recently created soybean seeds containing a high oleic add content in the oil, a trait that will improve the oxidative stability of the oil and offer the ability to replace the functionality of partially hydrogenated soybean oil without the production of trans fatty acids. This review collates the information necessary to produce a more functional soybean oil, specifically one with high oleic acid and low linolenic acid contents. The research demonstrated that combinations of three or four mutant desaturase genes, obtained independently from sources including natural variants as well as induced mutants, could produce soybean oil with the desired fatty acid profiles, depending to some degree on the environment used for seed production. The impact of this research is the advancement of understanding the target gene combinations to develop more functional soybean oils.
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